Ingredients
- ▢10.75 ounces canned Campbell’s Healthy Request Cream of Mushroom Soup
- ▢1/2 cup nonfat milk
- ▢1 cup frozen peas
- ▢2 tablespoons chopped pimento (optional)
- ▢12 ounces canned water-packed tuna, drained and flaked
- ▢2 cups cooked egg noodles (I used 2 cups uncooked tricolor penne pasta instead)
- ▢2 tablespoons dry bread crumbs
Instructions
- Preheat oven to 400°F. Lightly grease a 1-1/2-quart baking dish with nonstick cooking spray.
- In a large bowl, mix the soup, milk, peas, pimiento (if using), tuna, and noodles until well combined.
- Scrape mixture into your prepared casserole dish (affiliate link).
- Sprinkle breadcrumbs on top of casserole and lightly spritz with cooking spray.
- Bake for 20 to 25 minutes, or until heated through and lightly browned on top.
Notes
Substitutions and Variations
No Peas?
If you are not a fan of peas, you can simply leave them out of your casserole or substitute in another vegetable of your choice such as broccoli, cauliflower or carrots or any combination.
No Noodles?
Any pasta will work: shells, bowties, elbows, ziti, penne, rotini, etc.
No Cream of Mushroom Soup?
Cream of celery soup is good. Or you can make your own homemade low calorie white sauce if you are feeling inspired.
Toppings:
Crushed cornflakes, crushed potato chips, french-fried onions, crushed cracker crumbs, shredded cheese (cheddar, American, Parmesan), Slivered almonds
Additions:
Worcestershire sauce, Old bay seasoning, salt, pepper, soy sauce, frozen peas & carrots, broccoli, cauliflower, carrots, sliced mushrooms, hot sauce
Serving Size: 1/4th Recipe
6 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
